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Food Science and Biotechnology|October 16, 2018
Release of N-nitrosamines and N-nitrosatable substances from baby bottle teats and rubber kitchen tools in KoreaSe-Jong Park, Mi-Jin Jeong, So-Ra Park, et al.
Food Science and Biotechnology|November 8, 2019
Lipid oxidation and its implications to meat quality and human healthXi Huang, Dong Uk Ahn
Food Science and Biotechnology|November 8, 2019
Main parameters and the dynamics of volatile compounds during the fermentation of Chinese Mao-tofu from Huangshan regionShoubao Yan, Dong Dong
Food Science and Biotechnology|November 8, 2019
Physico-chemical characterization of protein fraction from stabilized wheat germSilvina Patricia Meriles, Maria Eugenia Steffolani, Alberto Edel León, et al.
Food Science and Biotechnology|November 8, 2019
Comparison of dry- and wet-heat induced changes in physicochemical properties of whey protein in absence or presence of inulinFeng Gao, Xuefei Zhang, Hao Wang, et al.
Food Science and Biotechnology|November 8, 2019
Effect of sieved fractionation on the physical, flow and hydration properties of Boscia senegalensis Lam., Dichostachys glomerata Forssk. and Hibiscus sabdariffa L. powdersMarkusse Deli, Jeremy Petit, Richard Marcel Nguimbou, et al.
Food Science and Biotechnology|November 8, 2019
Effect of sucrose on rheological properties of xanthan gum-locust bean gum mixturesWonjun Jo, Byoungseung Yoo
Food Science and Biotechnology|November 8, 2019
A human-food web-animal interface on the prevalence of food-borne pathogens (Clostridia and Enterococcus) in mixed veterinary farmsA Prisilla, M Deena Remin, B Roja, et al.
Food Science and Biotechnology|November 8, 2019
Simultaneous detection of fruit allergen-coding genes in tomato, apple, peach and kiwi through multiplex PCRSeung-Man Suh, Saet-Byul Park, Mi-Ju Kim, et al.
Food Science and Biotechnology|May 9, 2022
Synergistic antimicrobial activity of ε-polylysine, chestnut extract, and cinnamon extract against Staphylococcus aureusDo-Un Lee, Yeong Jin Park, Cho Eun Kang, et al.
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